Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs stay extra juicy in the slow cooker. Just cook until they hit 165°F and shred the same way.

Will this Crockpot Chicken Fajita Recipe be spicy?

It depends on your Rotel. Mild Rotel = gentle heat. If you’re cooking for spice-sensitive people, go mild and let the hot-sauce lovers spice their own bowls.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or on the stove. Add a squeeze of lime after reheating to wake up the flavor.

Yes! Let it cool, then freeze in freezer-safe containers or bags for up to 2–3 months . Thaw overnight in the fridge and reheat.

What if my chicken won’t shred easily?

That usually means it needs a little more cook time. Give it another 20–30 minutes, then try again. When it’s ready, it practically falls apart like it’s trying to help you.

1 Easy Crockpot Chicken Fajita That Feels Amazing

Description

This Crockpot Chicken Fajita Recipe is a dump-and-go dinner with tender shredded chicken, sweet peppers, Rotel, and taco seasoning—perfect for easy tacos or bowls with fresh lime.

Ingredients

Scale

1 (10 oz) can Rotel (diced tomatoes & green chiles)
1 tablespoon honey
1 tablespoon minced garlic
3 cups bell peppers, sliced into strips
1/2 cup onion, diced
2 lbs boneless skinless chicken breasts
1/4 cup low sodium taco seasoning
Limes, for serving

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Instructions

In a 6–8 quart crockpot, mix Rotel, honey, and minced garlic.
Add bell peppers and onion over the Rotel mixture.
Place chicken breasts on top and sprinkle evenly with taco seasoning.
Cook on LOW 6–8 hours or HIGH 4 hours, until chicken reaches 165°F and shreds easily.
Shred chicken with forks and stir everything together.
Serve warm in tortillas or bowls with a squeeze of fresh lime.

Notes

For less heat, use mild Rotel.

Want thicker juices? Remove the lid for 10–15 minutes on HIGH after shredding.

Great for meal prep: store leftovers in the fridge 3–4 days or freeze up to 2–3 months

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Tex-Mex / Mexican-American

Nutrition

Serving Size: 1/8 of recipe (about 1 cup filling)
Calories: ~184 kcal
Sugar: ~5.6 g
Sodium: ~541 mg
Fat: ~3.3 g
Saturated Fat: ~0.9 g
Unsaturated Fat: ~2.4 g
Trans Fat: 0 g
Carbohydrates: ~9.9 g
Fiber: ~1.4 g
Protein: ~26 g
Cholesterol: ~66 mg